The first stage of creating the “malt” of malt whisky involves spreading the harvested barley grain to soak in water to germinate. Germination is stopped by then drying the grain in large troughs in a kiln fired by peat logs, coal, wood, and other fuels. The smoke imparts flavors to the grain which in turn gives the resulting spirit its unique taste. The iconic pagoda-style roof one sees at some historic Scottish distilleries is the drying kiln with its troughs underneath.
View the score for “The Kiln Trough.“